Chocolate Sour Cream Buttermilk Bundt Cake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
A moist chocolate buttermilk cake that's simple and delicious.
  • Flour-Added Cooking Spray
  • 3/4 cup natural unsweetened cocoa powder (natural, not Dutch processed)
  • 6 ounces semi-sweet chocolate, chopped
  • 1 teaspoon instant espresso powder
  • 3/4 cup boiling water
  • 1/2 cup sour cream
  • 1/2 cup buttermilk**
  • 1 3/4 cup all purpose flour (8 3/4 oz)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 13 tablespoons butter, room temp
  • 2 cups light brown sugar, packed (14 oz)
  • 1 tablespoon vanilla
  • 5 eggs, room temperature
  1. Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
  2. Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream and buttermilk.
  3. In a second bowl, whisk together flour, salt, and baking soda.
  4. In a standing mixer fitted with paddle, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each egg.
  5. By hand, stir 1/3 of the flour into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture; Pour batter into prepared Bundt pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.
  6. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.
For a richer cake, replace the 1/2 cup buttermilk with another 1/2 cup sour cream so that you use 1 full cup sour cream. If you use the full cup of sour cream, use only 12 tablespoons of butter.
Recipe by Cookie Madness at